Simple Mediterranean Roasted Vegetable Pasta
A roasted vegetable dish that’s so easy and forgiving you can make it mid-week.
Roasted red peppers, velvety eggplant, melted tomatoes, creamy garlic, and meaty portabellas are the perfect combination for a traditional Italian sauce. But, who has the time for creating a meal like that? You do! This recipe is so ezpz you are going to do back-flips! Combining slow-roasted vegetables with fresh basil and creamy roasted garlic produces a rich, caramelized medley that will momentarily transport your family to Tuscany. Danielle’s recipe is focused on vegetables that are bursting with phytonutrients - compounds that give plants their color and protect humans (and plants) from disease! This recipe is a win-win in our book - we add the veggies to pasta, use it for homemade pizza toppings or add it to the top of a burger.
Simple Mediterranean Roasted Vegetable Pasta
6 - 8 cups
- 4 medium-sized tomatoes, quartered
- 2 red bell peppers, cut in half and cored
- 2 large portabella mushrooms
- 1 small eggplant, cut in slices
- 1 sweet onion, quartered
- 10 garlic cloves, roughly chopped and set aside
- 1 bunch fresh basil, washed and torn into pieces
- 1/2 cup olive oil
- Celtic sea salt
- Garlic granules or powder (optional)
- 2 cups your favorite nutrient-dense pasta or noodle such as zucchini noodles or lentil pasta, cooked as directed.
- Preheat oven to 375℉.
- Slice eggplant and sprinkle salt on white part of eggplant and set aside (this removes bitter flavor). Wash and cut tomatoes, peppers, mushrooms, onion and garlic. After 5 minutes, rinse salt from eggplant.
- On large sheet pan or two cookie sheets, spread vegetables skin side down (touching pan). Spread chopped garlic atop tomato quarters, eggplant slices and pepper halves.
- Slowly drizzle olive oil across all vegetables. Roast for 40-45 minutes until fork tender.
- Remove from oven, cover with foil to gently steam and soften veggies.
- On cutting board, cut roasted peppers, mushrooms, eggplant and onions into thin slices. Set aside larger, unsalted slices of vegetables for baby.
- In a large serving bowl, toss all vegetable slices, basil pieces and salt to taste. Roughly mash roasted tomatoes and garlic to incorporate tomato and garlic flavor throughout vegetables.
- Serve atop cooked lentil pasta or preferred pasta.
For the ages
For Babies: BLW
Your little one can try lots of different flavors with the veggies in this Italian medley!
1 - 3 pieces
roasted mushrooms, red peppers, eggplant, sweet onions
Serve thick slices (approximately 1 inch by 3 inches) of the roasted portabella mushrooms, red peppers, eggplant and/or sweet onions in a mini mat. Roasted vegetable will be soft and your baby may need a little help picking them up.
For Babies: Traditional
A vegetable medley that both adults and babies drool over when pureed.
1 - 3 tablespoons pureed
roasted mushrooms, red peppers, sweet onions
In a food processor, puree approximately ¼ cup of roasted vegetables (no tomatoes due to acidity and only 1 clove of garlic) and basil until smooth. To thicken mixture add a bit of olive oil (1 tsp) or more vegetables. To thin the mixture, add desired liquid (such as breast milk or water) until preferred consistency is reached for your baby. Serve in a tiny bowl with tiny spoon.
Puree the veggies into a sauce or serve them whole for your little one to explore and savor.
2 - 3 tablespoons. roasted vegetables
roasted vegetables, basil, olive oil, Celtic sea salt, lentil pasta
Mince basil and chop roasted vegetables into smaller pieces. Mix well. Serve roasted vegetable atop pasta in a happy bowl and let your toddler eat as much as he wants. He may even pick out some vegetables and leave others and that’s a great skill to have - finding the things you like in a meal!
A simple meal that feels so luxurious and cozy you’ll have to make it again and again.
1/2 to 1 cup roasted vegetables
roasted vegetables, lentil pasta, minced basil, olive oil, sea salt
Mix roasted vegetables, olive oil, pasta and minced basil as indicated in recipe. Serve roasted vegetable pasta warm and add salt to preferred taste. Enjoy warm!
Danielle Shea-Tan, MS, CHHC
Functional Family Nutritionist
Danielle is passionate about helping families ditch processed foods and start making real, wholesome food that is both simple and delicious. She blows our minds with fascinating "nutritional nuggets" about foods and herbs. Danielle also recently wrote a book called "52 Small Changes for the Family," an inspiring guide that helps families make one small change each week to improve their overall happiness and health. You can learn more about Danielle at HealthyMamas.com.